Bacteria Phobia

[OCHTO]

I learned the hard way what bacteria can do by letting sap sit too long. Now I wonder if I might be over doing it. Should I give my sap sac holders a dip in a bleach solution and let them air dry before the season starts? The sap does run against them when I empty them. The sap sacs seem like bacteria breeding grounds when they are hanging in the woods on 45 degree days. Then I put the sap in my clean as I can get them plastic jugs till I boil some times a day or two later but the bacteria is already in the sap. I keep the jugs cool as possible but toward the end of last season there was hardly any snow left. How cool is cool enough to store sap? Should we wear nitrile gloves when handling taps? Makes sense not to blow in the tap holes to clean out the sawdust. The guy who showed me how to tap rubbed the tap on his nose to get a little oil on it so he could get the tubing on then he squirted a bleach and water mix in the tap hole to sterilize it! EEEK! So if I get 50 gal. of sap and boil it down to 10 I can just leave it in my evaporator pan overnight uncovered? Or maybe another day before boiling again? It has been sterilized but it's like putting out a giant agar plate waiting for hungry bacteria to land in it. It's warm and takes several hours too cool off to maybe only 40 degrees at night.
Any thoughts?